First blanch the spinach in a boiling water for 15-20 second.
Once the spinach is blanched strain it and put it into cold water for few seconds to retain the color and texture.
Not take it out and make a fine puree in a blender.

Meanwhile boil chana dal along with Ginger, Green chillies, garlic, cloves and cinnamon. When it is 90 percent boil strain it out. Pick out the cloves and cinnamon. Cool it down and make a fine paste into a blender. Once it is turned into fine paste strain it through a fine sieve(strainer).

Now in a pan add 2 tablespoon of desi ghee, add spinach paste and cook for 1 minute on a slow flame. Add chana dal paste, Roasted besan and cook for 5 minutes, add salt, black pepper, nutmeg powder and garam masala powder. Cook for 2-3 minutes or until mixture seprate the pan.
Take out the mixture on the plate and keep in refrigerator for 10-15 minutes.

Now for stuffing, in a bowl add grated paneer, chopped ginger, salt and chopped dry fruits. Mash it properly with the hands.

Now take out the spinach and chana dal mixture from refrigerator.
Take some spinach and chana dal mixture on your palm and flattern it, add little stuffing mixture in between and make a round ball. Lightly flattern it with your palm.

Now in a non-stick pan add 3 tablespoon of desi ghee and shallow fry the kebab from both the sides over a slow flame.

Once done take it out on an absorbent paper. Arrange on a platter and serve hot with tamarind chutney or laccha pyaaz.